Feel good this Christmas with chocolate
Published:Thursday | December 23, 2010 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
Just the word 'chocolate' brings a smile to Mahek Chatani's face.
In fact, as she told Food, chocolate triggers the release of serotonin, a feel-good hormone that keeps one elated.
The owner of MoBay Chocolate Company is at it again this year and her creative juices have been running between Lilliput, St James and Tryall in Hanover.
"I tried to focus on a theme-sleighs to pack chocolates in, gingerbread cookies, peppermint barks, Santas in chocolate, oreos dipped in chocolate which were garnished with edible Xmas ornaments," she explains relating the Christmas story that reads like a book in her kitchen.
Two months shy of a year since opening its doors to customers like former Heavyweight Boxing Champion Lennox Lewis and wife Violet, CPJ's Candace and Mark Hart, William and Candis Craig, Aroon and Racquel Dadlani, the MoBay Chocolate Company will complete its first anniversary in February 2011.
"Making chocolates and baking is my passion, I get a thrill when people appreciate the different flavours of chocolate," said an elated Chatani.
Succeeding in the business she started just so that she could remain busy in a productive way, Chatani recalls, "My godfather, Prakash Chatani, my husband Anil Chatani and my mother-in-law Jyoti (who lives in India), are the three people who gave me immense support".
Her brother Vicky, helped her with the name.
This year Mahek's 'diaper cake' creation 'takes the cake' and is the most popular for baby showers. With the incredible response she has received, the design was incorporated with chocolate top, baby-themed chocolate moulds, "Just to add a little oomph to it," she quipped.
Her real love is dark chocolate, "It's not too sweet, I also add flavours (soft centres) to it which sweetens it", she explains.
There are some very cool flavours added this year. They include; cappuccino, whiskey raisin, grand Marnier, chai tea, coconut rum, tropical and English brittle truffle. Focusing on quality and not quantity, the chocolate company owner says her business has expanded in terms of more people knowing of it and what she has to offer.
"I've used this year to perfect my art rather than expanding my business as I feel with perfection my business will grow in the future," she explained.
For now her closest friends are her customers. "I think they come back because the taste is consistent, I maintain the quality of the ingredients, it's fresh ... and, also adding new flavours makes it intriguing", she added.
This week we bring you some of Mahek Chatani's creations just in time for the holidays!